This is my go to dip for parties and weekend antipasto boards – give it a go – so simple and so tasty – it really is just 3 ingredients and 2 minutes!
2 large roasted beetroots with 1/4 cup water or 300g canned beetroot, chopped in their can juices
1 handful of cashews, lightly salted
A handful of parsley, ripped
Place all ingredients in your blender, magic stick thing, Nutribullet and blitz! Ta da! You’re done!
This was risky to serve my household. There aren’t many seafood recipes on here because my hubby is allergic to it, so we only have it in his absence and when I have pre-planned. It turns out that Miss 7 and Master 14 absolutely loved this and have asked for it since! Have a go, it is easy and brilliant!
As many salmon fillets with skin on as you need
Whatever vegetables you like
Drizzle olive oil over the skin of the salmon and then sprinkle the salt on. Rub the salt into the skin. Heat a non-stick fry pan to medium heat. Place the salmon skin down on the hot pan. Cover with a lid for about 4 minutes, then remove the lid. Lift the salmon and place down, still with the skin on the bottom. Turn up the heat for a further minute. If you like your salmon medium to well done, this is you now, get off the train! That’s how I make it. If you like it 100% cooked, turn the salmon over for a further 1-2 minutes. This timing is based on salmon that is over an inch thick at the largest section. If yours is smaller, do not cook for as long. When I have 2cm high fillets I just cook skin side down for 3 minutes with the lid on, remove the lid for one more minute and then it is done. Serve with whatever veges you like. I made some steamed potatoes, smothered in butter and parsley, and blanched a few beans! Enjoy your beautiful fish dish!
This is a slight adaption from a recipe a friend gave me from a Diabetes magazine. It is so lovely that I made it three times in a week! Once for works bake day, once for home and once for the cuppa tea after mass. The kids were very helpful in this, I made it with 14, 7, 5 and 3 year olds. They loved getting their hands in and mashing things up and squishing things, and stirring! It is my turn to stir now! Lol! But seriously, do try this, it is beautiful!
250 g frozen raspberries
80 g butter
½ cup cocoa powder
½ cup brown sugar
1/3 cup wholemeal flour
2 tbs plain flour
Handful of cashews
Icing powder for dusting
Get the kids to mash the banana and half the raspberries until all mushy. Clean hands or a fork should do – very fun, even for toddlers! Have the butter at room temperature (if it is Queensland Australia it will be runny, in Manchester UK you might want to melt it using the microwave or stove!). To the mashed goodness, add the butter, cocoa powder, brown sugar, flours and eggs. Everyone gets a turn at mixing! Mix mix mix! Whilst someone is mixing, someone else can be bashing the cashews a little to break them up. I place them in a snap lock bag and the kids bash them with a wooden spoon! Pour/spoon out onto a lined baking tray of a small slice tray. Everyone can pop the leftover raspberries on top and dot the cashew pieces around. Bake at 170 degrees Celsius for about 25 minutes or until a skewer comes out clean when you poke it. Once almost cooled, dust with icing powder and serve. This is amazing warm, and lovely in lunchboxes (if your school is nut free, just omit them). I also make this minus the nuts and plus a handful of toasted coconut! However you make it, go for it and love it! It is a fabulous slice for all!
This is seriously the concoction of what I had in the fridge that day! It is so fast, fresh and fabulous that I go out of my way to ensure I have the ingredients to cook it on purpose now! My kids go back for seconds, and it freezes really well, so this simple dish is a winner in my house!
1 small onion, sliced
2 tsp garlic paste or 3 cloves of garlic crushed
4 sprigs box basil
A handful of parsley
350ml tomato puree or passata
6 pieces of grilled red and yellow capsicum (from the deli or jar or maybe from leftovers)
250g zucchini spaghetti – as in the fresh curly zucchini strips
Dash of olive oil
Salt and pepper
Heat a saucepan, splashing a dash of olive oil in. Add the onions and garlic and saute for a couple of minutes. Now add the herbs, passata and capsicum. Salt and pepper to your liking. Simmer for ten minutes. Steam the zucchini curls, then add to your sauce. Serve immediately and enjoy!
Originally I started making real ginger cookies to make it on boat trips. As in, on a lake my tummy would be upset. Then I found watching cricket does the same…. Weird connection! So the natural ginger in these settles my gut down and allows me to go on a barge over to the islands, and watch that 6 get pelted over the fence!
250g butter, melted or very soft
200g brown sugar
2 cups plain wholemeal flour
1 tsp ground ginger
2 cm grated fresh ginger
Combine the butter and sugar. Then add the egg, flour and ginger, mixing all the ingredients together. Roll tablespoon portions of the mix in your hands and place on a lined baking tray, about 3 cm apart. Mark with the back of a fork (as traditionally done for ginger cookies)! Bake in 180 degree Celsius oven for about 15 minutes. Try not to eat them all in one go! Have a fabulous time making them!
These are so delicious!! I love how the crispy outside and the warm soft inside collide in your mouth when you eat them! My son loves these, and he makes them from scratch, so if we can, you can!
½ stick lemongrass, finely diced
5 garlic cloves, finely diced
1 chilli, finely chopped
A handful of coriander, finely chopped
1 red onion, finely diced
1 kg pork mince
120 wonton wrappers – or just 20 – your choice!
Place the herbs and spices in a saucepan with a little oil and fry for a minute, then add the pork mince and cook until done. Set aside to cool. Put the egg in a cup and whisk with a fork for a minute. Set aside. Once the mixture is fairly cool place a heaped teaspoon in the middle of a wonton wrapper, then close over and seal with egg wash. Fry in small batches, in a small amount of hot oil, or a deep fryer if you have one. I don’t so I just fry in an inch of oil and turn over after two minutes or so, to do both sides. Drain the wontons well.
This does make 120, or for a smaller affair, you can always make the amount you need, and then use the leftover filling for other dishes. It freezes well and the flavours combine a bit more over time, so it is not a bad thing! I like to serve the leftover filling a week later in crispy iceberg lettuce cups, drizzled with a little sesame oil. I serve the wontons with a little garden salad to take the edge of the fry. However you eat these wontons, and whatever you do with all of the filling, enjoy!
Scones are apt any time of day, be it breakfast, morning tea, afternoon tea or a late night treat! I have previously posted a scone recipe here with wholemeal flour and raw sugar. This is my white flour, caster sugar version. However you make and bake your scones, just love them! They are simply a staple.
60 g butter
3 cups self-raising flour
2 tbs caster sugar
1 ½ cups buttermilk
1 tbs milk for brushing
1 tbs raw sugar for sprinkles if you like
Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and buttermilk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a round cake baking tin close to each other so they are all touching. Brush with a little milk and sprinkle some raw sugar as if you’re a faery! Bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. As a variation sometimes I add fresh blueberries after kneading for a pop of oozy goodness. Serve with butter, jam, fresh berries and cream… whatever your heart desires! Enjoy your beautiful scones!